Preheat and Prep: First, preheat your oven to 200°C (180°C fan). Place a large baking tray in the oven to heat up – this will help the sweet potatoes get nice and crisp.

Season the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes and the red onion wedges with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated.

Roast the Vegetables: Carefully remove the hot tray from the oven. Spread the sweet potatoes and onion wedges in a single layer. Place back in the oven and roast for 10 minutes to give them a head start.

Prepare the Chicken: While the vegetables are roasting, combine all the spice rub ingredients (smoked paprika, cumin, oregano, garlic powder, salt, and pepper) in the same bowl you used for the potatoes. Add the chicken pieces and toss thoroughly until every piece is well-coated.

Add Chicken to the Tray: After 10 minutes, take the tray out of the oven. Add the seasoned chicken to the tray, arranging it in a single layer amongst the vegetables. What works best for me is to ensure nothing is too crowded, so use two trays if you need to.

Continue Roasting: Return the tray to the oven and roast for another 15-20 minutes, or until the sweet potato is tender and caramelised at the edges and the chicken is cooked through. You can check the chicken is ready according to the Food Standards Agency guidance; it should have no pink meat and the juices should run clear.

Make the Dressing: While everything is roasting, prepare the dressing. In a small bowl or jar, whisk together the Greek yoghurt, lime juice, olive oil, and a pinch of salt until smooth and creamy.

Assemble the Bowls: Once cooked, remove the tray from the oven. To assemble your chicken sweet potato bowls, divide the cooked brown rice between four bowls. Top with the roasted chicken, sweet potato, and red onion. Add the sliced avocado, thinly sliced fresh red onion, and a generous sprinkle of fresh coriander. Drizzle with the lime dressing just before serving.